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| ROASTING TIMES FOR MEATS
GAMMON Our gammon is best roasted in a covered tin with a little water in the bottom, rather than boiled. There is no need to soak the ham as it has been traditionally dry cured, rather than cured in a liquid brine solution. Allow 25-30 minutes per lb in a preheated oven at 190 °C (375°F) Gas 6.
Roast Pork (Leg & loin joints) To allow crackling to form you may rub salt into the scored skin and open roast. However, provided the skin on your pork has not been scored through to the meat and that the skin is dry to the touch; a hot oven should crackle your pork nicely. Our butchers will be happy to score the skin for you.
To roast place your pork in a preheated oven at 220ºC for 10 to 15 minutes, then reduce to 180°C (350°F) Gas 5 for a further 30-35 minutes per lb + 15mins. Pork should be served well done, check the colour of the juices from the centre of the meat for readiness, they should run clear when well done.
Roast Beef Preheat your oven to 240°C (gas 9) and cook your beef for first 20 minutes. Reduce to 180-190°C (Gas 5/6) for remainder of cooking time. Alternatively, sear on all sides in a heavy based frying pan until well browned then place in a roasting tin, transferring to your preheated oven set at 180-190°C (Gas 5/6). Allow 20 minutes per lb (rare), +15 minutes (medium) or +30 minutes (well done).
Cook with basting fat if the meat is lean, ensure to baste 2-3 times during cooking. If the joint is on the bone reduce cooking time by 5 minutes per lb.
Check the colour of the juices from the centre of the meat for readiness, they should run clear when well done.
ROAST LAMB Times as for beef.
POULTRY Generally all poultry should be placed in a preheated oven somehwere between 210ºC and 230ºC/ gas mark 7-8 for approximately 25 minutes. Thereafter the temerature should be reduced to 180ºC/ gas mark 5 and you should continue to roast for 20-25 minutes per lb (450g) up to 10lb in weight. Allow 15 minutes per lb (450g) for every pound over 10lb in weight.
The surest method of checking the readiness of all poultry is by inserting a skewer into the hip joint and into the breast bone and looking at the colour of the juices. These should run clear when fully cooked.
As with the poultry, the colour of all meat juices determine the level of cooking. Use a thin skewer to pierce the meat joint in the centre and squeeze. If the juices are still pink in colour your meat medium cooked and not yet well done.
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Blacker Hall
Farm Shop, Branch Road, Calder Grove, Wakefield, West Yorkshire,
WF4 3DN |
